Tag: Cooking

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Fall Nourish Bowls

Fall Nourish Bowls - Filled with so many different veggies, these bowls are well-balanced, hearty and HEALTHY! Made with a maple-tahini dressing. SO GOOD!!!

Disclosure: This post is sponsored by POM Wonderful. As always, I only partner with brands that I love and truly believe in, allowing me to create more quick and easy recipes to get us through the week without breaking the bank. All opinions expressed are my own.

Filled with so many different veggies, these bowls are well-balanced, hearty and HEALTHY! Made with a maple-tahini dressing. SO GOOD!!!

Fall Nourish Bowls - Filled with so many different veggies, these bowls are well-balanced, hearty and HEALTHY! Made with a maple-tahini dressing. SO GOOD!!!

With Thanksgiving right around the corner, my diet has consisted of green bean casseroles, mashed sweet potatoes, and butternut squash mac and cheese. Mainly for work. Not for leisure, of course.

But when I’m not busy recipe-testing for Thanksgiving goodies, I’ve been inhaling these nourish bowls on the regular.

It’s right up my alley for this wedding diet (you know, the wedding that’s happening in 18 months!) – filled with so many veggies and the best maple tahini dressing EVERRRRR.

Fall Nourish Bowls - Filled with so many different veggies, these bowls are well-balanced, hearty and HEALTHY! Made with a maple-tahini dressing. SO GOOD!!!

But most importantly, these bowls are complete with POM POMS Fresh Arils (the arils, or seeds, inside the pomegranate)!

Being a great source of fiber and known for their antioxidants, I have been snacking on these constantly, and adding a handful of POM POMS to these bowls, making it the perfect addition to all of your favorite salads/grain bowls.

They come in two very convenient sizes: a 100-calorie 4.3-oz single serving and an 8-oz size the whole family can enjoy. I used an entire 8-ounce package for these bowls, but the 100-calorie packs are also the best for snacking purposes!

Fall Nourish Bowls - Filled with so many different veggies, these bowls are well-balanced, hearty and HEALTHY! Made with a maple-tahini dressing. SO GOOD!!!

Fall Nourish Bowls

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Filled with so many different veggies, these bowls are well-balanced, hearty and HEALTHY! Made with a maple-tahini dressing. SO GOOD!!!

Print Recipe

Ingredients:

  • 2 medium sweet potatoes, peeled and diced*
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup wild rice
  • 4 cups shredded kale
  • 2 red apples, cored and thinly sliced
  • 1 (8-ounce) package POM POMS Fresh Arils
  • 1 red onion, diced
  • 1 avocado, halved, peeled, seeded and diced
  • 1/2 cup almonds, chopped

For the maple tahini dressing

  • 1/3 cup tahini
  • 2 tablespoons maple syrup
  • 1 tablespoon freshly squeezed lemon juice
  • 1 clove garlic, pressed
  • Kosher salt and freshly ground black pepper, to taste

Directions:

  1. To make the maple tahini dressing, whisk together tahini, maple syrup, lemon juice, garlic and 2 tablespoons water; season with salt and pepper, to taste. If the mixture is too thick, add more water as needed until desired consistency is reached; set aside.
  2. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  3. Place sweet potatoes in a single layer onto the prepared baking sheet. Add olive oil; season with salt and pepper, to taste. Gently toss to combine. Place into oven and bake for 10-12 minutes, or until tender*; set aside.
  4. Cook wild rice according to package instructions.
  5. Divide wild rice into bowls. Top with sweet potato, kale, apple, POM POMS Fresh Arils, onion, avocado and almonds.
  6. Serve with maple tahini dressing.

Notes:

*Butternut squash can be substituted.

*Baking time may need to be adjusted depending on the thickness of the sweet potatoes.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

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French Cotillons

French Cotillons Cotillons are a French dessert speciality with a sponge cake base, jelly and vanilla custard, to serve on spoons. Follow the recipe, try to prepare it!
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Instant Pot Pumpkin Cheesecake

Instant Pot Pumpkin Cheesecake - So amazingly smooth and creamy with the most irresistible gingersnap cookie crust! And you don't even need oven space! WIN!

So amazingly smooth and creamy with the most irresistible gingersnap cookie crust! And you don’t even need oven space! WIN!

Instant Pot Pumpkin Cheesecake - So amazingly smooth and creamy with the most irresistible gingersnap cookie crust! And you don't even need oven space! WIN!

Pumpkin cheesecake in the Instant Pot? Yes, yes and yes!

Why waste oven space this holiday season when we already have 1,000 things going in there, right?

That’s exactly why we’re putting our Instant Pot to use. We don’t need any water baths or any kind of fuss here – the IP takes care of all of it!

Now this recipe has been thoroughly tested and perfected through 7 test runs. Guys, I told you. I’m very committed to my job so I will eat as many pumpkin cheesecakes that I possibly can.

The end result of all this testing? We get a holiday pumpkin cheesecake that’s rich, creamy, and oh-s0-velvety. It’s simply perfect.

And believe me when I tell you – with this gingersnap crust, no one will be missing the pumpkin pie this year. Trust me!

Instant Pot Pumpkin Cheesecake - So amazingly smooth and creamy with the most irresistible gingersnap cookie crust! And you don't even need oven space! WIN!

Instant Pot Pumpkin Cheesecake

Yield: 8 servings

Prep Time: 7 hours 35 minutes

Cook Time: 25 minutes

Total Time: 8 hours

So amazingly smooth and creamy with the most irresistible gingersnap cookie crust! And you don’t even need oven space! WIN!

Print Recipe

Ingredients:

  • 1 1/4 cups gingersnap cookie crumbs
  • 4 tablespoons unsalted butter, melted
  • 1/2 cup plus 1 tablespoon granulated sugar, divided
  • 1/4 teaspoon ground cinnamon
  • 12 ounces cream cheese, at room temperature
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 1/2 teaspoons cornstarch
  • Pinch of kosher salt
  • 3 large eggs, at room temperature
  • 1 cup canned pumpkin puree
  • 1/2 cup heavy cream, at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups sweetened whipped cream

Directions:

  1. Add 1 1/2 cups water to a 6-qt Instant Pot®.
  2. Place metal trivet into the pot. Lightly oil a 7-inch springform pan or coat with nonstick spray.
  3. In a large bowl, combine gingersnap cookie crumbs, butter, 1 tablespoon sugar and cinnamon. Press crumb mixture onto the bottom and 1 1/2 inches up the sides of the pan; place in freezer.
  4. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese until smooth and creamy, scraping the sides of the bowl as needed, about 2 minutes. Beat in remaining 1/2 cup sugar, pumpkin pie spice, cornstarch and salt. Beat in eggs, one at a time, until well combined. Beat in heavy creamy and vanilla.
  5. Remove crust from freezer; pour cream cheese mixture into the prepared pan. Working carefully, gently place the prepared pan on top of the trivet.
  6. Select manual setting; adjust pressure to high, and set time for 28 minutes. When finished cooking, release pressure naturally according to manufacturer’s directions, about 20-30 minutes.
  7. Remove cheesecake and let cool on a wire rack for 1 hour; run a paring knife around the edges. Cover; place into the refrigerator for 6 hours or overnight.
  8. Remove cheesecake from pan, topped with whipped cream.
  9. Serve immediately, garnished with pumpkin pie spice, if desired.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

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